STRAWBERRY SHORTCAKE WITH FROMAGE BLANC WHIPPED CREAM

Strawberry Shortcake with Fromage Blanc Whipped Cream image

THIS IS A FAMILY FAVORITE. We use a scone-like shortbread with a kick of orange zest as the base and Beecher's Blank Slate cheese, which contrasts nicely with the sweetness of the strawberries and the rich, buttery flavor of the shortcake. Any tart fresh cheese, such as fromage blanc, will work, or leave out the cheese and use 1 1/2 cups heavy cream.

Yield serves 6

Number Of Ingredients 10

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Ingredients

2 cups all-purpose flour
5 tablespoons plus 1/2 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
2 cups heavy cream
1 3/4 teaspoons vanilla extract
3/4 teaspoon grated orange zest
4 cups (about 2 pints) fresh strawberries, hulled and thinly sliced
6 ounces fromage blanc (3/4 cup)

Steps:

For the shortcake, sift the flour, 2 tablespoons plus 1 teaspoon of the sugar, the baking powder, and the salt into the bowl of a food processor. (Alternatively, you can make the dough using a pastry cutter.) Pulse to combine. Add the butter to the flour mixture and pulse just until the butter pieces become the size of peas. Combine 1 cup less 2 teaspoons of the cream, 1 teaspoon of the vanilla, and orange zest in a small bowl and add to the dough. Pulse until the dough is just combined, 6 to 8 pulses. Remove the dough from the food processor and knead gently once or twice to form a ball.
On a parchment-lined baking sheet, pat the dough into a 6 × 9-inch rectangle, approximately 3/4 inch thick. Cover with plastic wrap and chill for 30 minutes.
Preheat the oven to 425˚F.
Remove the dough from the refrigerator and straighten the edges by pushing on them with the flat side of a large knife, such as a chef's knife. Cut the rectangle into 6 even squares (2 squares by 3 squares) and arrange the squares 2 inches apart on the baking sheet. Using a pastry brush, brush them with 2 teaspoons cream and sprinkle the tops with 1 teaspoon sugar. Bake for 20 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool at least 5 minutes on a wire rack.
While the shortcakes bake, place the strawberries in a bowl and toss them with 1 tablespoon sugar. Cover and set aside.
For the topping, whip the remaining cup of cream in a bowl until soft peaks form. Add 1 1/2 tablespoons sugar and 3/4 teaspoon vanilla and stir gently. In another bowl, vigorously stir the cheese to soften it. Fold the whipped cream into the cheese. Refrigerate the topping until ready to use, up to 2 hours before serving.
When the shortcakes have cooled slightly, split them in half. Spoon about 1/2 cup strawberries over the bottom halves. Place a generous dollop of topping over the fruit and top with the other half of the shortcake. Finish with a small spoonful of topping and a couple of strawberry slices.